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Recipes for Food Technology Junior Secondary Workbook

Recipes for Food Technology Junior Secondary Workbook
AUTHOR(S):
Sally Lasslett / Chrissy Collins / Kelly Evans (Consultant) / Maria Learmonth (Consultant)
REGION:
Australia
LEVELS:
Year 7 / Year 8
SUBJECT AREA:
Technology ( inc. Food )
ISBN:
9781107682191
PUBLICATION DATE:
13/06/2013
Price:   AUD $37.95
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This title includes the following components
Print
Title information
Included components
Contents
Sample pages
The complete series
About the authors

Recipes for Food Technology Junior Secondary Workbook is the first recipe journal written to the meet the practical requirements of Food Technology and Home Economics subjects across Australia.

Introduction to food preparation and cooking processes and techniques addresses core curriculum requirements and provides students with with key skills and knowledge.

Culturally diverse recipes include dishes from a variety of cultures to develop and broaden students’ skill sets.

Step-by-Step cooking processes cover complex cooking processes in each recipe in a structured, step-by-step way that promotes mastery of these processes.

Comprehensive review questions  test and extend student knowledge of key skills and techniques.

 

 

 


 
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INTRODUCTION 

About the authors 

Table of abbreviations 

Acknowledgements 

Getting started 

Food hygiene checklist 

Safety in the kitchen 

Essential tools and equipment 

Measuring skills 

The design process 

Eating for good health 

Sensory analysis 

Sensory term word bank 

RECIPES 

Fruit 

• Rhubarb crumble 

• Orange cordial 

• Apple lattice tart 

• Waldorf salad with a twist 

• Savoury pineapple Texas muffins 

Vegetables 

• Ratatouille 

• Coral lettuce salad 

• Stuffed potatoes 

• Minestrone 

Cereals 

• Fruit scone rolls 

• Pea and prosciutto risotto 

• Fried rice 

• Mini pizzas 

Red meat, poultry and seafood 

• Beef skewers 

• Pork san choy bow 

• Lamb souvlaki 

• Chicken fillet burgers 

• Coconut mango chicken 

• Chicken tacos 

• Tuna mornay 

• Fish fingers and wedges 

Dairy 

• Cheese and herb muffins 

• Macaroni and cheese 

• Chocolate truffles 

• Trifle 

Eggs 

• Vegetable slice 

• Portable breakfast 

• Caesar salad with poached egg 

• French toast with rosewater strawberries 

Fats and oils 

• Savoury pinwheels 

• Shortbread 

• Double choc-chip cookies 

• Creamy pasta salad 

• Banana and carrot cake surprise 

Herbs and spices 

• Spicy biscuits 

• Tabouli 

• Thai green curry 

• Chinese five-spice chicken 

Glossary 

We want to give you the opportunity to view sample pages of our titles so it's easier for you to make decisions.

Two practical recipe skills workbooks written by passionate and experienced Food teachers.

Recipes for Food Technology is the first recipe journal written to the meet the practical requirements of Food Technology and Home Economics subjects across Australia. 

 

ALL TITLES IN SERIES:
ISBN 9781107682191
INCLUDED COMPONENTS
Print
AUD $37.95
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ISBN 9781108735124
INCLUDED COMPONENTS
Digital Workbook
AUD $29.95
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ISBN 9781108735131
INCLUDED COMPONENTS
Digital Workbook
AUD $29.95
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Sally Lasslett

Sally has been an educational leader in a variety of school settings and roles for over 25 years. Sally is an advocate for successful pathways and transitions for disengaged young people. She is a leading Principal in the Independent Flexible Senior School setting and has been innovative in the way that she ensures that essential wellbeing supports are provided in this setting. Sally is also an active Home Economics professional with a passion for developing real-life skills. Sally has been a lead author on numerous VCE and other secondary level textbooks, and a board member of Home Economics Victoria. Sally has a keen interest in assisting students to find a passion for learning and ensuring that they are successful in developing postschool pathways.

Chrissy Collins

Chrissy is an experienced Food Studies and Health and Human Development teacher, teaching longer than her Year 12 students have been alive. She has been an author for Cambridge since 2007, developing junior and senior Food Studies and HHD textbooks. Chrissy regularly presents at professional development events; her presentations focus on student engagement, pedagogy and exam success. She is also an experienced VCAA exam assessor and writer of trial exams and support material. Chrissy aims to motivate and inspire her own students by sharing her love of learning and passion for her subject areas, by working with each student to help them reach their full potential.

Kelly Evans (Consultant)

Kelly has been the TAS Coordinator at Lumen Christi Catholic College since 2003. She has taught Design and Technology, Food Technology, Textiles and Design, and Hospitality for many years and has also been a member of HSC marking panels. Kelly is passionate about teaching and was nominated for a National Excellence in Teaching Award in 2005 

Maria Learmonth (Consultant)

Maria (B.Ed., Dip Teach.) has been the Head of Faculty - Home Economics/Hospitality at Emmaus College since 2005. She has taught Senior and Junior Home Economics and Senior Hospitality for many years as well as Food and Textiles electives in years 9 and 10. Maria is a State Panellist for Home Economics and has worked as an Educational Consultant for Central Queensland University. 

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